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Curriculum Vitae

Contact Information
Ravi Varma Thota
Assistant Food and Beverage Manager
Golkonda Resorts & Spa,
Gandipet, Hyderabad.(A.P)
MOBILE: +91 9848666720
Email: varma.thota@gmail.com
Seeking assignments in Food and Beverages Operations in the
Hospitality Industry
Professional Profile
Over 11 years of experience in the hospitality industry in India. Currently
working as Assistant Food & Beverage Manager Golkonda Resort &
Spa. Extensive experience in planning, supervising and managing the
entire food and beverages operations, resource planning, procurement and
maintenance of inventory levels for smooth functioning of all departments.
Proven track record of developing procedures, service standards and
operational policies, planning & implementing effective control measures
to reduce running costs of the unit. A consistent performer with a proven
track record of increasing revenues and streamlining workflow. Expertise
in designing & implementing training programs for bringing keen customer
focus, high energy level and team spirit in the employees. Excellent
written, communication, inter personal, liaison and problem solving skills
with the ability to work in multi cultural environment.
Employment Scan
Since Nov 2010 Till Date
Hyderabad.

Golkonda Resort & Spa


Assistant Food & Beverage Manager

Located at the Gandipet, Hyderabad. Landscape


of 16 acres and having 46 Villas.2 Restaurants,

1Bar, In room Dining, Banquets and


Convention centre
Since Dec 2009 Oct 2010
Goa
Banquet Manager

Holiday Inn Beach Resor

Located at the Mobor beach, Goa.Landscape of 25


acres and having 203 rooms. Having four
Restaurants Such as Merdigras the 24 hrs coffee
shop, The Village Indian & BBQ Restaurant, Fish
Grill
sea food restaurant, Whisper of the
Orient Chinese specialty, and Bars Sundowner
Lobby bar & Pool Bar

Since May 2008- Nov 2009

Kenilworth Beach Resort, G


Banquet Manager

Located on the serene white sands of Utorda


beach heralded as Goas cleanest beach stretch
and closest Resort to the Airport. The 103-room
resort sprawled over 14 acres with four
Restaurants, Portofino Italian cuisine, Mallika
Indian, Palms, coffee shop multi cuisine,
Seahawak, The Beach Restaurant seafood, Three
Bars Aquarius pool side bar, Sea View Bar sports
lobby bar, Red (Disco Bar), and two Conference
Halls.

Since Oct 2005- April 2008


Goa Resort

Intercontinental The LaLi


Food & Beverage Senior

Supervisor
Located at the Palolem beach, which is the one of
the best site in the state of Goa.Spreaded over 86
acres and having 255 Suits including 03
presidential suites and 10 luxury villas.Having
four Restaurants Such as Canacona the 24 hrs
coffee shop, Sea b q Indian & Western Barbeque,
Cortas sea food & Goan Specialty restaurant,
Sirocco the Mediterranean restaurant, two Bars
Veri Feni Sports & disco bar Gazebo Pool Side Bar
& Restaurant and seven (7) Conference Halls.It
offers water sports, Health Club and Golf course.
It has its own Helipad for the guests. It has Blue
Diamond the luxury yatch with three Airconditioning rooms.

Since Apr 2007 - Apr 2008


LaLiT Goa Resort

Intercontinental The
Food & Beverage Senior Supervisor

Since Oct 2006 - Mar 2007


Intercontinental The LaLiT Goa Resort
Food & Beverage Supervisor
Since Oct 2005 Sep 2006
The LaLiT Goa Resort

Intercontinental
Captain
Joined as a Trainee Captain and after a
short period of 6 months, I promoted as a
Captain

Since Jul 2003 - Sep 2005


Chennai

Le Royal Meridian,
F&B Attendant

Since Oct2000 Jun 2002


Hyderabad

Taj Banjara
Steward

Core Competencies
Food and Beverages Operation
Ensuring that required profit margins are achieved for each F&B
outlet in each financial period.
Responsible for making banquet reservations and coordinating with
guests for resolving their concerns/ needs.
Ensuring profitability of operations and supervise all aspects of
Kitchen management including menu-planning, monitoring food
production to ensure compliance with quality & hygiene standards.
Co-ordinating with operating staff for upkeep of kitchen equipment in
perfect working order
Purchasing of materials and equipments related to F&B
Departmental training and promotions, plus the maintenance of the
highest professional standards
Holding regular meetings with section heads to ensure all the areas
are working effectively, efficiently and are well coordinated

Supply Chain Management


Interfacing with other departments for all beverages requisitions, restocking & inventory according to set standards.
Handling the procurement of necessary equipment for the banquet
facility and of food items for the F&B department.
Effective inventory planning for raw materials and spares based on
business requirements and utilization forecasts.
Ordering new wine & different beverages.
Checking all the food & beverage stock & reordering new items
accordingly
Meeting various suppliers to get the right wine, food & beverage.
Operations/ Business Development
Conceptualizing and implementing sales/marketing plans in tune with
the macro business plans, thereby achieving profitability.
Analyzing the market trends, to maximize profits
Implementing the cost and pricing strategies to maximize hotel
revenue
Looking after the costing, forecasting & budgeting for outlets.

Projecting and improving company image through effective corporate


public relations and promotion activities.
Sustaining profitable operations with focus on advertising budget and
marketing.
Organizing different wine maker visit as a part of promotion &
reputation.
Checking daily consolidated outlet revenue reports.
Checking daily sales analysis report

Client Servicing
Ensuring high quality services, resulting in customer delight and
optimum resource utilization for maximum service quality.
Creating new intimate dining experience for all the guest
Ensuring maximum customer satisfaction by closely interacting with
in-house and potential guests to understand their requirements and
customizing the product and services accordingly.
Delivering high-value bar services to upscale clients for exalting their
satisfaction levels.
People Management/Training
HRM, Staffing, Recruitment, Performance Review and Appraisal.
Handling operational functions like pre-shifts staff briefings, creating
the duty roster, shift management.
Imparting appropriate training on Food preparation, Service
Excellence and Teamwork to restaurant and support service staff.
Handling departmental training & coordinating with training
manager for all mandatory training.
Organizing/conducting practical and theoretical training programs,
to enhance skills and motivational levels.

Achievements:
Rewarded as a best employee of the month April 2007 in
Intercontinental The LaLiT Goa Resort.
Nomination certificate for the best employee of the month Aug 2007
in Intercontinental The LaLiT Goa Resort.
Star of the Intercontinental December 2007.

Academic Details;

Higher Secondary Education from Board of Secondary Education,


Andhra Pradesh in April 1995 in Govt. Boys High School, Unit
1,Rajam,Srikakulam(Dist),A.P.
Diploma in Hotel Management and Catering Technology IIHM,
Hyderabad, Andhra Pradesh 1998-1999

Three years Diploma in Hotel Management and Catering Technology IIHM


Vishakhapatnam Andhra Pradesh 2005-2008.

Three years Degree (B.A) from Sri krishnadevaraya University,


Andhra Pradesh 2009-2011

Personal Details
Name
Fathers Name
Date of Birth
Nationality
:
Religion
:
Marital Status
Languages Known
Passport

:
T. Ravi Varma
: T. Thulasi das
:
6th March 1980
Indian
Hindu
:
Married
:
English, Hindi, Telugu, Tamil and Oriya
: G3292935

Permanent Address
S/o T. Thulasi Das
Santhi Nagar Street, Rajam (P.O.)
Srikakulam District,
Andhra Pradesh-53244
Ph: 08941-217078.
Reference:
1. Rakesh Mitra,
9987603101

R.M, Intercontinental, The LaLiT Mumbai, Phone no;

2. Vikram Antom, G.M, Dona Sylvia Beach Resort South Goa, Phone no;
9860192001
3. Sudip Senguptha, G.M, Green Park Chennai
(Ravi
Varma Thota)

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